Title: Angels on Horseback (Sanctuary Style)(Wash)
Categories: Seafood, Restaurant
Yield: 1 Servings

12 Fresh oysters; shucked,
-liquor reserved
12 sl Prosciutto ham; thinly
-sliced
Melted butter

----------------------------ARTICHOKE BRUSCHETTA----------------------------
12 Toast points
3 Garlic cloves
Olive oil; (good quality)
1 c Artichoke hearts; diced
3 Plum tomatoes; diced
1/4 c Kalamata olives; pitted and
-chopped
1 tb Basil; minced, up to 2
1 ts Balsamic vinegar
2 Cloves garlic; minced with
-salt

Rub toast points with garlic and brush with olive oil. Combine' remaining
ingredients.

In a small saute pan add oysters and their liquor. Lightly poach. Remove
oysters and wrap each one in prosciutto ham securing with a tooth pick.
Sprinkle with melted butter and broil or bake until ham is nicely browned.
Remove toothpicks and serve on artichoke bruschetta.

Source: Barbara Williams, Coasting & Cooking Bk #4 -- Washington & Oregon,
1997. ISBN:0-9609950-2-1

Typed and MC_Busted for you by Brenda Adams

Recipe by: Sanctuary, Chinook, Wash.